Ingredients:

• Basmati rice 4 cup
• mutton/ chicken  250 grams
• Big Onion 5 nos – thinly sliced
• Tomato-5 no – sliced
• Paste of Garlic 8 no
• 2” ginger
• green chilli 4 no
• pudina 1 cup – finely chopped
• coriander leaves 3 cups – finely chopped
• juice of 1 lemon
• curd 2 cups
• chili powder 2 tsp
• cinnamon – 1″  piece
• cloves – 3 pieces
• cardamom – 3 pieces

Procedure:

1. Soak rice for 30 min. In one burner boil water in a container. Add rice and boil for 2 min. Drain the hot water and use it for thum in step 3.
2. In another burner heat 8 tsp oil in a kadai. When hot fry onion for 1 min, add cinnamon,  cloves and cardamom, green chillies. When onion turns golden brown, add half cooked mutton/chicken. Add salt to taste. Fry for 5 min. Add ginger-garlic paste, chili powder, curd and cook in slow fire,  frequently turning the contents.
3. Add half-cooked rice to the gravy and mix thoroughly. Cover the container with a plate and place hot water thum over the plate. Cook in very, very slow fire for 10 min.
4. Remove from fire and add limejuice evenly.